This green bean casserole without mushroom soup features fresh green beans and a from-scratch sauce that takes this classic dish from drab to fab! Add this dish to a Thanksgiving spread complete with other favorites like sausage cornbread dressing and make-ahead mashed potatoes with cream cheese.
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This post was originally published in November 2018 and has been updated with new photos, tips, and FAQs.
Green beans are one of my favorite vegetables. They are versatile in everything from pasta salads like Pasta Primavera Pasta Salad to side dishes like these Roasted Green Beans with Pancetta.
During the holidays, green bean casserole always has a place on my table. I've updated the casserole of my childhood with fresh green beans and a savory homemade mushroom cream sauce.
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Why This Recipe Works
- Fresh, readily available ingredients are the star here! There's no canned soup to be found.
- Crispy fried onions bring the signature crunchy topping. While these crispy morsels may be the reason everyone digs in, it's the fresh flavor that will keep everyone coming back for seconds.
- This dish can be made in advance, adding ease to hectic holiday meals.
- This nostalgic, comforting dish is always a crowd-pleaser.
Ingredient Notes
- Fresh green beans are the star of this casserole. They are crisp yet tender.
- Fresh mushrooms: I use cremini (baby bellas), shitake, or a combination of both. Feel free to add your favorite mushrooms. They provide a hearty meatiness in the casserole that you simply don't get from canned cream of mushroom soup. Caramelizing the mushrooms in butter adds another layer of incredible flavor.
- Sauce: Out with the canned soup and in with a homemade sauce! This from-scratch version is made with a combination of chicken broth and milk for the perfect consistency. It's rich and creamy, yet not too heavy.
- Fresh thyme: Fresh herbs add so much flavor, and thyme pairs beautifully with mushrooms.
- French fried onions: These crispy onion strings are traditional in green bean casserole and provide the perfect crunchy topping.
See the recipe card for complete instructions and ingredient amounts.
How to Make Green Bean Casserole
Step 1: To partially cook (or blanch) the beans, bring a pot of salted water to a boil. Add the beans and cook for 3-4 minutes.
Step 2: Drain and transfer the beans to a bowl of ice-cold water. Cool for 5 minutes, drain well, and set aside.
Step 3: Preheat a large skillet over medium heat. Add 2 tablespoons butter and the mushrooms. Cook until golden brown and caramelized, approx. 10 minutes. Add the thyme.
Step 4: Add the remaining 2 tablespoons butter. Once melted, whisk in all-purpose flour and cook for 1-2 minutes.
Step 5: Slowly add the chicken broth and then the milk, whisking continuously. Simmer for 2-3 minutes to thicken the sauce. Season with salt and black pepper.
Step 6: Transfer the tender green beans to an oven-safe casserole dish. Pour the creamy sauce over the beans. Top with crispy onions. Bake at 375℉ for 20 minutes. If the onion topping starts to get too brown, cover the dish with aluminum foil to finish baking.
Expert Tips
- Use fresh ingredients for optimal flavor and texture. Frozen green beans can be substituted, but they won't provide the same crisp-tender texture.
- Blanch (partially cook) the green beans then transfer to a bowl of ice water. This process locks in the bright green color and keeps the beans crisp-tender. You won't find limp, soggy beans here!
- This easy homemade green bean casserole can be prepared one day in advance and baked when ready to serve. Wait to add the French-fried onions until just before baking.
- For a twist on traditional green bean casserole, try this cheesy green bean casserole loaded with cheddar cheese, bacon, and caramelized onions.
Green Bean Casserole (no Mushroom Soup) FAQs
Fresh beans should be used for the best texture and flavor. If you don't have access to fresh beans, frozen are preferred over canned beans, since canned green beans are too soft and tend to be salty.
I do not recommend freezing green bean casserole. The texture of the beans and consistency of the cream sauce will be compromised if frozen and thawed.
This casserole can be made up to one day ahead of time. Prepare the casserole according to the directions, but stop before adding the onion strings. Cover and refrigerate. When ready to bake, top the casserole with the crispy fried onions and bake according to the recipe's directions.
Serving and Side Dish Ideas
This casserole always has a place on my holiday table - right next to the crowd-pleasing Cinnamon applesauce jello. For more delicious side dishes, try:
Did you try this recipe? I'd love to hear! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Green Bean Casserole without Mushroom Soup
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Ingredients
- 12 ounces fresh green beans
- 4 tablespoons butter (divided)
- 8 ounces fresh sliced mushrooms ( like cremini or shitake or a mixture)
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup whole milk
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- ½ cup crispy French fried onions
Instructions
- Bring a pot of water to a boil and salt generously. Add green beans and cook for 3-4 minutes. Drain and add the beans to a bowl of ice water to stop the cooking. Cool, drain well, and set aside.12 ounces fresh green beans
- In a skillet set over medium heat, melt 2 tablespoons butter and add the mushrooms. Cook, stirring occasionally, until tender and caramelized. Stir in the fresh thyme leaves.8 ounces fresh sliced mushrooms, 2 teaspoons fresh thyme leaves
- Reduce the heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. When melted, add the flour and whisk to incorporate. Cook for 1-2 minutes.2 tablespoons all-purpose flour
- Slowly pour in the chicken broth, then the milk, whisking to incorporate. Simmer to thicken the sauce. Season to taste with salt and pepper.1 cup low-sodium chicken broth, ½ cup whole milk, ⅛ teaspoon Kosher salt, ⅛ teaspoon black pepper
- Transfer the green beans to baking dish. Pour the sauce over the beans. The casserole can either be baked immediately or refrigerated to bake at a later time.
- To bake immediately, top the casserole with the French fried onions. Bake at 375℉ for 20 minutes until bubbly and brown around the edges. If the onions start to get too brown, cover the dish with foil to finish baking. Refrigerate leftovers.½ cup crispy French fried onions
- To bake later, cover the casserole with plastic wrap and refrigerate. When ready to bake, let the casserole come to room temperature and preheat the oven to 375℉. Top with the French fried onions and bake for 20 minutes until brown and bubbly. Refrigerate leftovers.
Notes
- Use fresh ingredients for optimal flavor and texture. Frozen green beans can be substituted, but they won't provide the same crisp-tender texture.
- Don't skip blanching the beans. Partially cooking them, then shocking them in ice water locks in their bright green color and yields the perfect crisp-tender texture.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
The fresh ingredients and homemade sauce are the stars of this dish. This is a must-make for the holidays.